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Mejadra recipe
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114 ratings
Created by British Heart Foundation
Mejadra is a fragrant pilaf-style dish popular in the eastern Mediterranean and Middle East, made with lentils, spices and fried onions. See method
Ingredients
- 125g dried green lentils, rinsed in cold water
- 200g easy-cook brown rice, rinsed in cold water
- 3 tbsp vegetable oil
- 2 onions, thinly sliced
- 1 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp turmeric
- 1 tsp allspice
- 1 tsp ground cinnamon
- 10g fresh coriander, leaves chopped
Each serving contains
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Energy
1665kj
395kcal
20%
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Fat
13g
18%
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Saturates
1g
7%
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Sugars
5g
6%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 62.4g
Protein 12.8g
Fibre 7.1g
Method
- Bring a large pan of water to the boil and add the lentils. Simmer for 25-40 mins, adding the rice after 15 mins, until both are cooked through (the rice should still have some bite to it). Drain well.
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- Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 15-20 mins until crisp and golden brown. Remove ½ of the onions from the pan and set aside. Add the spices to the pan with the remaining onions and cook for 2-3 mins until fragrant. Season.
- Stir the spiced onions into the drained rice and lentils, cover with a tight-fitting lid and leave to stem for 10 mins. Scatter with the reserved onion and the chopped coriander to serve.
Tip: Save time by using a 390g tin of cooked green lentils instead of dried. Cook the rice to pack instructions, then stir them through.
See more Plant-based recipes